King of Sandwiches

This is a Sponsored post written by me on behalf of Arby's for SocialSpark. All opinions are 100% mine.

Two delicious things in the sandwich world have come together to create one perfect, and yummy, union. Arby's and KING'S HAWAIIAN BREAD. Makes your mouth water just reading it, doesn't it?

Arby's is excited to announce this new twist on it's beloved Roast Beef sandwich. For a limited time, Arby's is teaming up with KING'S HAWAIIAN BREAD to offer not one, but two irresistible sandwiches on their menu. The KING'S HAWAIIAN Roast Beef and the KING'S HAWAIIAN Roast Beef and Swiss. One bit and you will experience what Arby's likes to call "Roast-Beef-atopia"!!

Made fresh and hot to order, Arby’s KING’S HAWAIIAN roast beef sandwich comes with an extra helping of juicy roast beef piled high on a KING'S HAWAIIAN bun. The KING'S HAWAIIAN Roast Beef and Swiss sandwich has the same extra helping of roast beef and is topped with Swiss cheese, crunchy pickles and creamy Dijon spread.

And right now to celebrate this unique partnership, fans have a chance to win the Arby’s Hawaiian Getaway Sweepstakes

The grand prize winner will receive a round trip for two with a four night stay in Honolulu. Plus a premium group lesson at one of the island's premier surf schools, Hawaiian Fire.

For more details, and to enter the sweepstakes, visit www.ArbysKingsHawaiian.com from April 29-May 26.

Oh, and be sure to stop by your local Arby's today to try one of their new KING'S HAWAIIAN sandwiches! You won't be sorry you did!

This is a Sponsored post written by me on behalf of Arby's for SocialSpark. All opinions are 100% mine.

Two delicious things in the sandwich world have come together to create one perfect, and yummy, union. Arby's and KING'S HAWAIIAN BREAD. Makes your mouth water just reading it, doesn't it?

Arby's is excited to announce this new twist on it's beloved Roast Beef sandwich. For a limited time, Arby's is teaming up with KING'S HAWAIIAN BREAD to offer not one, but two irresistible sandwiches on their menu. The KING'S HAWAIIAN Roast Beef and the KING'S HAWAIIAN Roast Beef and Swiss. One bit and you will experience what Arby's likes to call "Roast-Beef-atopia"!!

Made fresh and hot to order, Arby’s KING’S HAWAIIAN roast beef sandwich comes with an extra helping of juicy roast beef piled high on a KING'S HAWAIIAN bun. The KING'S HAWAIIAN Roast Beef and Swiss sandwich has the same extra helping of roast beef and is topped with Swiss cheese, crunchy pickles and creamy Dijon spread.

And right now to celebrate this unique partnership, fans have a chance to win the Arby’s Hawaiian Getaway Sweepstakes

The grand prize winner will receive a round trip for two with a four night stay in Honolulu. Plus a premium group lesson at one of the island's premier surf schools, Hawaiian Fire.

For more details, and to enter the sweepstakes, visit www.ArbysKingsHawaiian.com from April 29-May 26.

Oh, and be sure to stop by your local Arby's today to try one of their new KING'S HAWAIIAN sandwiches! You won't be sorry you did!

reade more... Résuméabuiyad

Toffee Cheesecake Brownies

This month, for Secret Recipe Club, I was assigned Erin's blog. I've visited her blog before, and she has amazingly decadent treats. Decadent. And they're all accessible - because the theme of Erin's blog is making memories with her kids - so many of the recipes are ones she has...wait for it...made with her kids! I needed to bring treats for an office lunch, and when I saw the recipe for Toffee Cheesecake Brownies, I knew it would be the perfect thing. Plus, I had all the ingredients on hand. Score!

Start by combining the chocolate and butter in a medium bowl. (Don't make the same mistake I did and put this in a small bowl. If you use a medium bowl, you can add all the other ingredients later and only have one bowl to wash!)

Melt the butter and chocolate using 50% power in the microwave. I start by heating for 1 minute, then stirring, then heating at 30 second intervals - stirring between each - until it's all melted. Then stir until smooth. Now add the sugar and eggs,

and stir until well combined. Now add in the flour, salt and cocoa.

Finally beat the vanilla and stir in the chocolate chips.

Transfer the brownie batter into a foil-lined 9-inch pan.

Now combine the egg yolk, cream cheese,

sugar and vanilla in a small bowl and use an electric mixer to beat until smooth. Then stir in the toffee bits.

Drop the cream cheese mixture over the brownie batter in the pan

then use a table knife to swirl the cream cheese into the brownies.

Bake for 35 minutes or until the middle is nearly set.

Let cool on a wire rack, then remove the bars from the pan using the foil. Cut into 16 bars. I like these best after they've been refrigerated overnight. You should also store these bars in the refrigerator. Unless you eat all 16 of them in one setting, which I would never judge you for...as long as you have a very large glass of milk.

One year ago: Bananas Foster Souffle
Two years ago: Banana Split Crepes
Three years ago: Easy Crab Cakes
Four years ago: Cashew Chicken

Find more great stuff at Mop it Up Mondays, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Try a New Recipe.

Toffee Cheesecake Brownies

6 Tbsp. butter, cut into pieces
4 oz. semisweet chocolate, chopped
2/3 cup sugar
2 eggs
1/2 cup flour
1 Tbsp. cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips
8 oz. cream cheese, softened
1 egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract
1 cup toffee bits

Melt the butter and chocolate in a medium bowl on 50% power in the microwave. Cook for 1 minute, then stir, then cook at 30 second intervals until the butter is melted and the chocolate is mostly melted. Stir until the mixture is smooth. Using a wooden spoon, beat in the 2/3 cup sugar and 2 eggs. Then add in the flour, cocoa powder, and salt. Stir in the vanilla and chocolate chips. Line a 9x9 pan with foil then coat the foil with nonstick spray. Spread the batter into the pan.

Using a mixer, beat together the cream cheese, egg yolk, 5 Tbsp. of sugar, and vanilla until smooth. Stir in the toffee bits. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to swirl the cheesecake through the brownie mixture.

Bake at 350 for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares. Store in the refrigerator. Makes 16 bars.

This month, for Secret Recipe Club, I was assigned Erin's blog. I've visited her blog before, and she has amazingly decadent treats. Decadent. And they're all accessible - because the theme of Erin's blog is making memories with her kids - so many of the recipes are ones she has...wait for it...made with her kids! I needed to bring treats for an office lunch, and when I saw the recipe for Toffee Cheesecake Brownies, I knew it would be the perfect thing. Plus, I had all the ingredients on hand. Score!

Start by combining the chocolate and butter in a medium bowl. (Don't make the same mistake I did and put this in a small bowl. If you use a medium bowl, you can add all the other ingredients later and only have one bowl to wash!)

Melt the butter and chocolate using 50% power in the microwave. I start by heating for 1 minute, then stirring, then heating at 30 second intervals - stirring between each - until it's all melted. Then stir until smooth. Now add the sugar and eggs,

and stir until well combined. Now add in the flour, salt and cocoa.

Finally beat the vanilla and stir in the chocolate chips.

Transfer the brownie batter into a foil-lined 9-inch pan.

Now combine the egg yolk, cream cheese,

sugar and vanilla in a small bowl and use an electric mixer to beat until smooth. Then stir in the toffee bits.

Drop the cream cheese mixture over the brownie batter in the pan

then use a table knife to swirl the cream cheese into the brownies.

Bake for 35 minutes or until the middle is nearly set.

Let cool on a wire rack, then remove the bars from the pan using the foil. Cut into 16 bars. I like these best after they've been refrigerated overnight. You should also store these bars in the refrigerator. Unless you eat all 16 of them in one setting, which I would never judge you for...as long as you have a very large glass of milk.

One year ago: Bananas Foster Souffle
Two years ago: Banana Split Crepes
Three years ago: Easy Crab Cakes
Four years ago: Cashew Chicken

Find more great stuff at Mop it Up Mondays, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Try a New Recipe.

Toffee Cheesecake Brownies

6 Tbsp. butter, cut into pieces
4 oz. semisweet chocolate, chopped
2/3 cup sugar
2 eggs
1/2 cup flour
1 Tbsp. cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips
8 oz. cream cheese, softened
1 egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract
1 cup toffee bits

Melt the butter and chocolate in a medium bowl on 50% power in the microwave. Cook for 1 minute, then stir, then cook at 30 second intervals until the butter is melted and the chocolate is mostly melted. Stir until the mixture is smooth. Using a wooden spoon, beat in the 2/3 cup sugar and 2 eggs. Then add in the flour, cocoa powder, and salt. Stir in the vanilla and chocolate chips. Line a 9x9 pan with foil then coat the foil with nonstick spray. Spread the batter into the pan.

Using a mixer, beat together the cream cheese, egg yolk, 5 Tbsp. of sugar, and vanilla until smooth. Stir in the toffee bits. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to swirl the cheesecake through the brownie mixture.

Bake at 350 for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares. Store in the refrigerator. Makes 16 bars.

reade more... Résuméabuiyad

Crock Pot Barbecue

I think we all have guilty pleasures when it comes to food, and I also believe as long as you satisfy them in moderation, they are perfectly healthy and okay to indulge in. Plus, since we all know we have them, I don't think we should ever, ever judge someone else's. That being said, I'm going to share one of mine with you. (Actually I think I've told you this before, but with so many new readers every single day, I'll take the chance of repeating myself.)

McDonald's. Yes, when it comes to things I crave that aren't good for me...mine include those golden arches. I can't help myself. From sandwiches to the fries to the breakfast menu, sometimes I just have to have it. And one of my favorite times of the year is when they roll out the red carpet for one of their most famous sandwiches...the "McRib". I know it's not true barbecue, but I don't care. I love the flavor, the bun, the sauce...yum yum yum! 

So when I decided to try another "pulled" barbecue recipe in the slow cooker, I wanted to base it on this naughty sandwich. I figured I would use chicken instead of pork, making myself feel better about eating more than one. But I was sure to include the onions and the pickles, two signatures from the McRib. As this cooks, the onions cook down until they are soft, tender and compliment the meat perfectly. 

This is a great dish for summer, the official barbecue season. But also because you don't have to heat up the house to make it since the Crock Pot does all the work for you! Plus, if you're having a backyard or pool party, make sliders for the perfect barbecue finger food. 

Whatever your foodie guilty pleasures are, I salute them! Everyone needs to treat themselves now and again, and food is all about joy, no matter how bad it might be!

Crock Pot Pulled Barbecue Chicken

1 medium onion, sliced thin

3 skinless, boneless chicken breasts

1 (19 oz.) bottle barbecue sauce

Garlic Salt to taste

Montreal Chicken Seasoning to taste

Salt and Pepper to taste

Buns

Sliced Pickles

Place onions in bottom of Crock Pot. Season both sides of chicken with all seasonings. Place on top of onions. Pour barbecue sauce over, and spread to coat. Cook on HIGH 1 hour. Reduce heat to LOW and cook 3 hours, stirring occasionally   Remove chicken and pull apart with two forks. Place back in Crock Pot and stir to combine. Cook on LOW 1 additional hour. Serve on buns with sliced pickles, if desired.

Shared on Make Ahead Meals May 20, 2013
Shared on Mandy's Recipe Box May 21, 2013
Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

Chicken at Very Good Recipes
Pin It

I think we all have guilty pleasures when it comes to food, and I also believe as long as you satisfy them in moderation, they are perfectly healthy and okay to indulge in. Plus, since we all know we have them, I don't think we should ever, ever judge someone else's. That being said, I'm going to share one of mine with you. (Actually I think I've told you this before, but with so many new readers every single day, I'll take the chance of repeating myself.)

McDonald's. Yes, when it comes to things I crave that aren't good for me...mine include those golden arches. I can't help myself. From sandwiches to the fries to the breakfast menu, sometimes I just have to have it. And one of my favorite times of the year is when they roll out the red carpet for one of their most famous sandwiches...the "McRib". I know it's not true barbecue, but I don't care. I love the flavor, the bun, the sauce...yum yum yum! 

So when I decided to try another "pulled" barbecue recipe in the slow cooker, I wanted to base it on this naughty sandwich. I figured I would use chicken instead of pork, making myself feel better about eating more than one. But I was sure to include the onions and the pickles, two signatures from the McRib. As this cooks, the onions cook down until they are soft, tender and compliment the meat perfectly. 

This is a great dish for summer, the official barbecue season. But also because you don't have to heat up the house to make it since the Crock Pot does all the work for you! Plus, if you're having a backyard or pool party, make sliders for the perfect barbecue finger food. 

Whatever your foodie guilty pleasures are, I salute them! Everyone needs to treat themselves now and again, and food is all about joy, no matter how bad it might be!

Crock Pot Pulled Barbecue Chicken

1 medium onion, sliced thin

3 skinless, boneless chicken breasts

1 (19 oz.) bottle barbecue sauce

Garlic Salt to taste

Montreal Chicken Seasoning to taste

Salt and Pepper to taste

Buns

Sliced Pickles

Place onions in bottom of Crock Pot. Season both sides of chicken with all seasonings. Place on top of onions. Pour barbecue sauce over, and spread to coat. Cook on HIGH 1 hour. Reduce heat to LOW and cook 3 hours, stirring occasionally   Remove chicken and pull apart with two forks. Place back in Crock Pot and stir to combine. Cook on LOW 1 additional hour. Serve on buns with sliced pickles, if desired.

Shared on Make Ahead Meals May 20, 2013
Shared on Mandy's Recipe Box May 21, 2013
Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

Chicken at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Have a Nice Wedding Cake And Start a New Life

Verily unlike the common traditional cakes, those are served in the wedding generally consist of many layers and also elaborate design. In fact, there is a special art incorporated in decorating those cakes. The cake designers, bakers generally practice delicate methods just for the construction of the beautiful sweet creations as well. Some of the cakes take whole day of preparation just before finally finished all of them.

Though a conventional wedding cake is generally made with some layers, there is also a modern cakes that are made of smaller pieces as the cupcakes. These cupcakes can make a brilliant wedding cakes as it presents with attractive and cutest manner. It also makes much easier to serve each guest with proper cupcake holder.

The food colour used to decorate or design the cakes are usually based on the basic colour motif of the wedding process. Fondant and marzipans are the usual elements generally used throughout the layer of the cakes. There are tests of taste to see which cakes flavour and basic type will be surely used. Some other ornaments as the fruits, flower are added to make the cake a colourful one. There is also some other many decorations as the edible gold, pearl or beads to make the whole cake just look more interesting and also gorgeous as suits with the wedding theme itself.

To have a cake in the marriage ceremony is an essential part as it is sliced by the couple of the day. The very first slice is generally consumed by the wedded couple together as the symbol of sharing everything in their lifetime. This is the ultimate common convention so far. Afterward, the cake is served to the invitees as the sweet dessert of their main food course.

The very top layer in the wedding cake is completely another story. Conventionally, a figurine resemble the image of newly wedded couple is placed as the top layer. There are also some instances where the top most layer of the cake is saved properly. It is totally consumed at the very day of that couple's first marriage anniversary.

With the wedding cake the day can gain an extra dimension of love and bonding itself. The cake cutting ceremony brings the couple more attached to each other as they start their journey of a new life with a sweet delicacy. Sometimes people present the cake according to the theme of the wedding whether it is a beach wedding party or a traditional wedding reception. This wonderful wedding cake can be consisted with different colour as pink, while, purple or so many as the different flavour also.

There is some other tradition attached with the cake found in a wedding reception. In some eminent culture, these cupcakes are one of the symbol of romance and the sweetness in the new couple's life. A cake pull is considered as one tradition practice in the western culture and in some Asian culture where these charms are directly inserted at the last layer of the cake and can be taken completely out with the help of the ribbon and string attached with the cake.

Sara Osborne is a common name in the domain of cake bakers and the cake designer also. Her write ups on Wedding cakes and other recipes are much helpful for the cooks.

Verily unlike the common traditional cakes, those are served in the wedding generally consist of many layers and also elaborate design. In fact, there is a special art incorporated in decorating those cakes. The cake designers, bakers generally practice delicate methods just for the construction of the beautiful sweet creations as well. Some of the cakes take whole day of preparation just before finally finished all of them.

Though a conventional wedding cake is generally made with some layers, there is also a modern cakes that are made of smaller pieces as the cupcakes. These cupcakes can make a brilliant wedding cakes as it presents with attractive and cutest manner. It also makes much easier to serve each guest with proper cupcake holder.

The food colour used to decorate or design the cakes are usually based on the basic colour motif of the wedding process. Fondant and marzipans are the usual elements generally used throughout the layer of the cakes. There are tests of taste to see which cakes flavour and basic type will be surely used. Some other ornaments as the fruits, flower are added to make the cake a colourful one. There is also some other many decorations as the edible gold, pearl or beads to make the whole cake just look more interesting and also gorgeous as suits with the wedding theme itself.

To have a cake in the marriage ceremony is an essential part as it is sliced by the couple of the day. The very first slice is generally consumed by the wedded couple together as the symbol of sharing everything in their lifetime. This is the ultimate common convention so far. Afterward, the cake is served to the invitees as the sweet dessert of their main food course.

The very top layer in the wedding cake is completely another story. Conventionally, a figurine resemble the image of newly wedded couple is placed as the top layer. There are also some instances where the top most layer of the cake is saved properly. It is totally consumed at the very day of that couple's first marriage anniversary.

With the wedding cake the day can gain an extra dimension of love and bonding itself. The cake cutting ceremony brings the couple more attached to each other as they start their journey of a new life with a sweet delicacy. Sometimes people present the cake according to the theme of the wedding whether it is a beach wedding party or a traditional wedding reception. This wonderful wedding cake can be consisted with different colour as pink, while, purple or so many as the different flavour also.

There is some other tradition attached with the cake found in a wedding reception. In some eminent culture, these cupcakes are one of the symbol of romance and the sweetness in the new couple's life. A cake pull is considered as one tradition practice in the western culture and in some Asian culture where these charms are directly inserted at the last layer of the cake and can be taken completely out with the help of the ribbon and string attached with the cake.

Sara Osborne is a common name in the domain of cake bakers and the cake designer also. Her write ups on Wedding cakes and other recipes are much helpful for the cooks.

reade more... Résuméabuiyad

Very Simple Blueberry Muffins

Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I'm heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it's one to save and bake often.

Recipe adapted from GoDairyFree



Print Recipe

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.

These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn't like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I'm looking forward to collecting more great soy recipes at Bean2Blog this week.



This recipe was shared with:
Weekend Potluck
Arkansas Women Bloggers
Jam Hands Recipe Sharing Monday

Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I'm heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it's one to save and bake often.

Recipe adapted from GoDairyFree



Print Recipe

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.

These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn't like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I'm looking forward to collecting more great soy recipes at Bean2Blog this week.



This recipe was shared with:
Weekend Potluck
Arkansas Women Bloggers
Jam Hands Recipe Sharing Monday

reade more... Résuméabuiyad

Church Supper #87

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Pizza Casserole

From:

a bushel 'n' a peck

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Pizza Casserole

From:

a bushel 'n' a peck

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

reade more... Résuméabuiyad

Soul Food Saturday #5

Good Morning and Hello Saturday! Is it just me or are the weekends becoming fewer and farther between? LOL The weeks drag on and then we have a tiny break before it's Monday morning again. I guess that just means we need to make the most of the time we have while we have it. So, in that spirit, let's get to whatever yummy thing Bekki is sharing today...

Can you believe that summer is just around the corner? I know for a lot of us summer temperatures have snuck up and bit us. We've been happy to be outdoors more, enjoying the time to soak up the sun. We can’t forget about outdoor cooking! Grilling during warmer weather is always a joy in our home; I am sure in yours as well. I decided that with Memorial Day just around the corner we needed a quick side that packs a big punch! Chipotle coleslaw was born after going to the fair for a summer concert. We enjoyed a big barbecue sandwich topped with chipotle barbecue coleslaw. It was good, but we really enjoy spicy food, and it wasn't spicy at all. So it began, that I would build a recipe that WE loved! Get your biggest bowl, and make a ton. It will go faster than you think! 

Chipotle Coleslaw

1 (16 oz.) pkg. Shredded coleslaw mix

1 c. chipotle mayo (see below)

2 tsp. granulated sugar

Chipotle mayo

1 c. real mayo

3 chipotle peppers with 2 tbs. adobo sauce

In a blender, add chipotles, and adobo sauce. Blend until peppers are finely chopped and nearly smooth. Add mayo and blend until smooth. This recipe can easily be doubled, and lasts just as long as regular mayo when kept in closed container.

* Chipotle mayo is a great dipping sauce as well.*

Add shredded coleslaw to large bowl with mayo. Mix until completely combined. Sprinkle in sugar, and mix until combined. Chill for 30 minutes and mix again before serving. Enjoy with your favorite grilled meat, or your favorite sandwich.

Pin It

Good Morning and Hello Saturday! Is it just me or are the weekends becoming fewer and farther between? LOL The weeks drag on and then we have a tiny break before it's Monday morning again. I guess that just means we need to make the most of the time we have while we have it. So, in that spirit, let's get to whatever yummy thing Bekki is sharing today...

Can you believe that summer is just around the corner? I know for a lot of us summer temperatures have snuck up and bit us. We've been happy to be outdoors more, enjoying the time to soak up the sun. We can’t forget about outdoor cooking! Grilling during warmer weather is always a joy in our home; I am sure in yours as well. I decided that with Memorial Day just around the corner we needed a quick side that packs a big punch! Chipotle coleslaw was born after going to the fair for a summer concert. We enjoyed a big barbecue sandwich topped with chipotle barbecue coleslaw. It was good, but we really enjoy spicy food, and it wasn't spicy at all. So it began, that I would build a recipe that WE loved! Get your biggest bowl, and make a ton. It will go faster than you think! 

Chipotle Coleslaw

1 (16 oz.) pkg. Shredded coleslaw mix

1 c. chipotle mayo (see below)

2 tsp. granulated sugar

Chipotle mayo

1 c. real mayo

3 chipotle peppers with 2 tbs. adobo sauce

In a blender, add chipotles, and adobo sauce. Blend until peppers are finely chopped and nearly smooth. Add mayo and blend until smooth. This recipe can easily be doubled, and lasts just as long as regular mayo when kept in closed container.

* Chipotle mayo is a great dipping sauce as well.*

Add shredded coleslaw to large bowl with mayo. Mix until completely combined. Sprinkle in sugar, and mix until combined. Chill for 30 minutes and mix again before serving. Enjoy with your favorite grilled meat, or your favorite sandwich.

Pin It

reade more... Résuméabuiyad